Stew just like your Grandma used to make. A warming, earthy venison stew with a rich and decadent gravy is the perfect food match for medium to full-bodied reds. Try a bottle with a hint of oak and age, it will complement the earthy root veg and intensity of the meat and gravy.

4 VENISON NOISETTES

330ML RED WINE

70ML RED WINE VINEGAR

6 CARROTS, SLICED THICKLY

1 ONION, FINELY CHOPPED

1 SHALLOT, FINELY CHOPPED

1 CLOVE GARLIC, FINELY CHOPPED

1 SPRIG OF FRESH SAGE, LEAVES REMOVED AND CHOPPED

1 SPRIG OF FRESH THYME

SEA SALT

FRESHLY MILLED BLACK PEPPER

2 TBSP OF BUTTER

1 TBSP PLAIN FLOUR

1 TSP BROWN SUGAR

10G DARK CHOCOLATE, GRATED

1. Place venison in a sealed container with wine, wine vinegar, handful of carrots, shallot, onions, thyme, salt and pepper. Marinate in fridge for 24 hours.

6. About half an hour before end put rest of sliced carrots in saucepan with 1 tbsp of butter, 1 tbsp of water, 1 tsp of sugar, a pinch of salt, chopped sage and a twist of pepper. Cook on low heat for about half an hour until all liquid has evaporated and carrots are tender. Add the chopped sage.

7. Remove casserole dish from oven and add the grated chocolate to the juices in the casserole dish and mix well to melt.

8. Taste and adjust seasoning. Serve stew with carrots on the side.

A well structured and fruity full bodied red would be a perfect pairing for this Venison dish as it will have the robustness to stand up to the flavours of the meat.